Mock hare with glazed carrots and spaetzle

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 3 tbsp breadcrumbs
• 1 egg(s)
• 1 garlic clove(s), diced
• 2 medium-sized onions, diced
• 2 tbsp bacon, diced
• 2 tsp mustard
• 1 tbsp parsley, finely chopped
• salt and pepper
• 4 egg(s), hard-boiled, peeled
• some oil
• 200 ml vegetable stock
• 100 ml cream
• 500 g carrot(s)
• 1 onion(s)
• 1 tbsp butter
• Salt
• 1 pinch(s) of sugar
• some water
• 3 eggs
• 60 ml water
• 300 g flour
• nutmeg
• Salt
• some butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Mix the minced meat, breadcrumbs, egg, garlic, onion, bacon, mustard, parsley, salt, and pepper until smooth. Season to taste. Spread half of the mixture out, place the 4 boiled eggs on top, then cover with the other half and form into a loaf. Smooth it out with wet hands, pressing down lightly to seal it well. Heat a little oil in a pan, brown the bunnies, and roast in a preheated oven at 180°C (top/bottom heat) for 30–40 minutes, depending on the size. Deglaze the pan with the stock to remove any excess fat, reduce slightly, and finally finish with the cream. For the spaetzle, whisk the eggs with salt and nutmeg. Add the water. Add the flour, mix, and beat the dough into a smooth, supple mixture. Let it rest. Bring the water to a boil. Add the salt. Spread the spaetzle mixture onto a board and use a spatula to scrape it into the boiling water. As soon as the spaetzle float to the top, skim them off and then toss them in a little butter. Peel, quarter, and finely chop the carrots. Peel and dice the onion. Sauté them in a pan with the butter. Add the carrots, cover with a little water, and cook until al dente. Season with salt and sugar. Serve everything together.